Easy. Beautiful. Fast. Make-ahead. Light. Tasty.What more could you possibly want in a spring entertaining dish?

Seriously. If I’m missing something let me know in the comments and I’ll be on the case to find a dish that fits.

In the mean time, I offer up for your consideration this lovely panna cotta made from healthy non-fat Greek yogurt. It has a light, lovely, creamy texture that doesn’t require any whipping of egg whites, whisking of egg yolks over a pan of simmering water until just so, or the other cheffy techniques that often accompany light and creamy desserts. A bit of unflavored gelatin and a creamy yogurt base are the keys here, so even the youngest kitchen helpers can get in on the act of making this simple dish. And because every step in this recipe before “plate and garnish” happens the night before you want to serve it, there’s absolutely no crazy pressure the morning of the brunch (with this dish anyway).

It’s the perfect addition to a menu for brunch, providing an ever so slightly sweet partner for savory egg dishes, sausage and bacon, or even smoked salmon. I’d recommend a pomegranate mimosa as a drink pairing, but coffee or a simple glass of juice will do in a pinch.

And you know, Mother’s Day is coming up quickly. What mom wouldn’t love a creamy yet not-really-bad-for-you dish garnished with sprinkles of granola and some fresh berries. Not this mom. Not that that’s a hint or anything.

Instructions

Spray six 1/2 c. ramekins lightly with cooking spray and set aside.

Pour the water into a small bowl and sprinkle the gelatin over it to soften.

Add the whipping cream, sugar, lavender, and vanilla extract to a small saucepan and whisk to combine. Bring the mixture to a simmer over medium-low heat. Turn off the heat and let steep for five minutes.

Pour the cream mixture through a tight mesh strainer or chenois into a small bowl to strain the lavender out. Stir in the softened gelatin.

In a medium bowl whisk the yogurt until soft and smooth then whisk in the cream.

Divide the mixture evenly among the prepared ramekins. Cover each with plastic wrap and refrigerate overnight.

When ready to serve, run a sharp knife around the inside edge of each ramekin. Place a plate upside down on top of each ramekin. Holding the plate tightly over the ramekin, invert to tip the panna cottas onto individual plates.

Scatter 2 Tbps. of the granola over the top of each panna cotta. Top with fresh berries and serve.

Recipe for Success

You can use 2% or even full fat Greek yogurt in this recipe and it will be creamier, but personally I think it’s just the right creaminess with the fat-free yogurt and it’s not quite so heavy.

The panna cotta will set up in about three hours or so. You can easily prepare them the day you plan to serve them but be sure to start about 3 and a half hours before you plan to serve them.

Variations

Skip the granola and serve this with just fresh berries for a light spring dessert.

You don’t have to turn the panna cotta out on a plate for presentation. You can just as easily serve them from the ramekin. I’ve thought about making them in pretty martini glasses for a fun presentation.